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Turkey and Quinoa Meatloaf

Reviewed: Jun. 13, 2012

Oh man! So good! Didn't have tomato paste on hand, so I used a few tablespoons of drained canned diced tomatoes. This was excellent! Definitely a keeper! Thank you!

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1 user found this review helpful

Onion Chicken in Balsamic Sauce

Reviewed: Mar. 3, 2010

My husband and I raved about this meal for days! I used boneless skinless chicken breasts and added mushrooms. I also added a few tablespoons of heavy cream to the balsamic reduction to thicken up the sauce. Served over angel hair pasta - sooooo good!

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4 users found this review helpful

Make-Ahead Coleslaw

Reviewed: Sep. 10, 2010

This was an excellent vinegar based slaw! I took another reviewer's advice and used apple cider vinegar, and cut back on the onions a bit. I also used less green pepper because I don't like them very much. It went over very well on our Labor Day BBQ! We put it on top of pulled pork sandwiches for a nice crunch! Thank you!!

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11 users found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 28, 2010

I made this originally for a vegetarian guest who came to our dinner party, but now I make it for myself all the time! I double the cayenne and the cumin, because I love the spice. I also usually throw in some red bell pepper. I handed out 3 copies of the recipe at my party! Everyone loved it!

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5 users found this review helpful

Best Buckwheat Pancakes

Reviewed: Apr. 24, 2011

I just made these as part of my Easter brunch, and they were fantastic! I love that they have such little sugar in them. Most pancakes are so full of sugar they make my teeth hurt! I made the batter ahead of time, and stuck it in the refrigerator for 2 hours. I cooked them up fresh when my guests arrived. They were nice and fluffy with a great texture. They had a wonderful flavor with a little butter and 100% maple syrup. I will be making these again!

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5 users found this review helpful

Choereg (Armenian Easter Bread)

Reviewed: Apr. 24, 2011

I made this as part of my Easter brunch and it was amazing! I had to travel a ways to buy whole mahleb, and then grind it with a mortar and pestle, but it was so worth the work. It may sound strange, but I loved kneading this dough! It was so soft and flexible. My guests loved it, and I still have 2 loaves to myself! Thank you!

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7 users found this review helpful